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Mar 9, 2012 · Side lighting acts as raking light for food photography An essential quality of food photography is to make wonderous (and mouth-watering) photographs of the meals. And side lighting does a good job in tickling the taste buds.
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- Al dente — Usually used in reference to pasta, this terms literally means “to the tooth” in Italian. Al dente means there should be a little bit of toothsome texture left in the noodle — as in it’s 90% cooked through, but not 100%.
- Baste — Basting just means to bathe a food in liquid while it’s cooking. This liquid could be melted fat, butter, or its own juices. Why? Basting does a few things.
- Blanch — To blanch means to flash-boil something in salted boiling water, literally just a few seconds to a few minutes. Usually followed by “refreshing,” which means to sink the food into a bowl of ice-cold water to quickly stop cooking.
- Brine — To brine simply means to salt ahead of time. There are two kinds of brining: dry brining and wet brining. Dry brining means to rub something with granulated salt, while wet brining means to soak something in salty water.
Whether you enjoy watching cooking shows and shows about food, or you’re an at-home chef in your own kitchen, there are some terms and phrases related to cooking that you should know. These cooking terms you may have heard all have meaning and importance to what you do in the kitchen and when preparing food for the barbecue.
Raking light, the illumination of objects from a light source at an oblique angle or almost parallel to the surface, provides information on the surface topography and relief of the artefact thus lit. It is widely used in the examination of works of art.
- A la minute. Sorry to disappoint you, but most restaurant dishes are not made 100 per cent to order. As a patron, you should probably thank chefs for this, as it would simply take too long to prepare certain items from scratch, right when you place your order.
- All day. During a busy service, the chef or expeditor (the person reading off the orders) might call out something like, “Two halibuts all day,” meaning that there are two orders of that dish currently on the queue.
- Chit. This is just another name for the ticket that the kitchen receives for each table, indicating what they have ordered. Chefs are sure to hear these coming with the click-click noise they make as they are printed out of the machine.
- Covers. The number of tables that a restaurant has served during a service is also referred to as the number of “covers” they did. People love to brag about how many covers they did on a busy night but in reality, it is all pretty relative.
Broil: To cook food under direct heat, usually on a rack. Carmelize: To cook a fruit or vegetable slowly until it becomes brown and sweet. Also to cook sugar, or cook a food (like nuts) in sugar, slowly until it turns brown and sweet. Chop: To cut food into small pieces.
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Sep 18, 2014 · Culinary Terms and Definitions – Glossary of Cooking Terms for the Foodie. Do you sometimes watch those cooking shows on The Food Network and get confused about the difference between braising and basting? What about poaching and parboiling? Do you know the difference?
